Oatmeal Butterscotch Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
12 mins
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Cook Time
12 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
48 cookies
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Calories
108 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oatmeal Butterscotch Cookies
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Soft, chewy, and buttery, these Oatmeal Butterscotch Cookies are packed with rolled oats, brown sugar, and butterscotch chips. They're outstanding for gifting and sharing.
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Ingredients
- ¾ cup unsalted butter just softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar packed
- 2 large eggs room temp
- 1 TB vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp table salt
- 3 cups old-fashioned rolled oats
- 11 oz butterscotch chips
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Instructions
- In the bowl of a stand mixer, add butter and both sugars. Beat with paddle attachment at medium-high, until butter mixture is fluffy and light, 3 minutes.
- Scape down sides of bowl. Add eggs and vanilla and beat to combine, 30 seconds.
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
- Gradually add flour mixture to the butter mixture, on medium-low speed just until dry ingredients are mixed in; don't over beat.
- Stir in the rolled oats and butterscotch chips by hand.
- Cover and chill dough in fridge about 30 minutes to an hour.
- Meanwhile, preheat oven to 350F and line baking sheets with parchment.
- Form 1.5-inch dough balls and place balls 2 inches apart on cookies sheets. Slightly flatten them a bit.
- Bake 9-10 minutes. It will seem under baked, but firms up when cool.
- Let cool on baking sheet about 5 minutes. Transfer to wire rack to cool completely.
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- Join our Free Recipe Club and get our newest, best recipes each week!
- If using salted butter, reduce salt to 1/4 tsp.
- For butter/sugar mixture, you want to beat it for the full 3 minutes or continue beating until the texture resembles marshmallow fluff. Beat it until it's smooth, airy, light, and fluffy. No longer dense nor grainy.
- If cookies don't spread much after baking, you can gently flatten them with a rubber spatula while they're still hot.
- Dough can be transferred to an airtight container to chill for up to 3 days; let it soften at room temperature a bit if it's hard to scoop.
- Dough can be frozen airtight for up to 2 months.
- Feel free to mix up white chocolate chips or semi-sweet chocolate chips with butterscotch chips.
- These cookies are part of our delicious Cookie Recipes Collection.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
77mg
(3%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
107IU
(2%)
Vitamin C
0.002mg
(0%)
Calcium
9mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 77mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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